About us

Restaurant Magiel Kulinarny is located in the very center of the city, located in a quiet but intriguing place. It is divided into several spaces that allow you to choose the best one. The first room is a typical Parisian bistro, where you can enjoy a delicious coffee, eat breakfast and lunch, and in the evening with friends crowed beer or good wine. The second room is an elegant restaurant with a well-chosen menu card and modern decor. We have also prepared a special place for you, ie a fooding room.

Opening hours

Monday:	10 - 20
Tuesday - Thursday:	10 - 22
Friday:	10 - 23
Saturday:	12 - 23
Sunday:	12 - 20

Kitchen

Taste, elegance, attention to detail and seasonality are what we strive for in our culinary activities. The young team and owners experience allows you to compose thoughtful and modern dishes. We do not forget about tradition. We pride ourselves on being able to offer you dishes inspired by the taste of Zagłębie cuisine. We buy a large part of our products from local producers.

Catering

You can taste our cuisine not only in the restaurant. In fact, you can do it anywhere. Many years of catering experience, guarantees the highest quality of dishes in your home, company or event. There are no restrictions. We are able to prepare both a romantic dinner for two and a large company party at the place and time indicated by you.

In order to get to know the full catering offer, please contact us: restauracja@magielkulinarny.pl

a Voucher

As one of the few we have to offer gift vouchers, which are a universal gift for larger and smaller occasions. We have prepared vouchers worth 100, 200, and 300 PLN, which can be completely redeemed in our bistro or restaurant.

CONTACT

Address:
ul. Warszawska 5a
41-200 Sosnowiec

Phone: +48 602 429 376
E-mail: restauracja@magielkulinarny.pl

Monday:	10 - 20
Tuesday - Thursday:	10 - 22
Friday:	10 - 23
Saturday:	12 - 23
Sunday:	12 - 20

rabbit terrine with apple cream and challah	21,-
duck sausage with cucumber and onion salad, bread	23,-
beef tartare as formerly served in “Savoy” restaurant - in Polish style, with pickled onion, pickled cucumber, yolk, mustard sauce and sardine*	29,-
beer-battered matjes herring with bacon and marjoram, pickled onion, double cream, capers, herb-infused olive oil	28,-
plate in Dąbrowa Basin style - for two - rabbit terrine, duck sausage, battered black pudding, beef tongue, white lard - bread	39,-

white borscht cooked on rabbit with potatoes, cream and dill // Lelów style	12,-
traditional soup Zalewajka with smoked meat pouches	13,-
oyster mushroom soup with bread balls	14,-
creamy corn soup with damper with smoked pepper // Zagórze style	12,-
cream made of roasted tomatoes and pepper, with potato croquette with chilli pepper, chives and cheese from Pilica	14,-
beef and chicken broth with home-made noodles	13,-

rabbit roulade stuffed with caramelised rhubarb, potato purée with smoked butter, asparagus, broccoli, green peas, parmesan sauce	33,-
chicken breast stuffed with butter with chanterelles and parsley, durum wheat groats, seasonal vegetable salad // Olkusz style	35,-
pork tenderloins with potatoes, beans, broad beans and cucumber sauce // Będzin style	36,-
pork roulade with classic stuffing, dumplings, young cabbage // Dąbrowa Basin style	33,-
pike roasted in butter (steaks), cauliflower purée, butterhead lettuce sauce, dill	37,-
croquettes with bigos (hunter’s stew) on beef tongue, mushrooms stewed in mead	29,-
potato pancakes with black pudding from Klimontów, sauerkraut, pickled radish, double cream	21,-
dumplings with broad beans, potatoes, smoked cottage cheese, onion and marjoram // Sławków style	23,-
whole-wheat pasta with parsley pesto and grilled seasonal vegetables	21,-

pavlova with rhubarb, fresh fruits, whipped cream with advocaat	15,-
apple pie with cinnamon liqueur and sweet cream ice cream	13,-
cheesecake topped with home-made preserve and fresh fruits	14,-

cold soup made of young beets, fresh cucumber, chives and dill	11,-
salad with asparagus, strawberries and tomatoes, salsa verde, focaccia toasts	28,-
Caesar salad with Romaine lettuce, roasted chicken and poached egg	26,-
Jurassic salmon on salad with asparagus, strawberries and tomatoes	39,-
duck breast / sous vide / focaccia, asparagus, poached egg, Hollandaise sauce on currant vinegar and beetroot	37,-
baked quinoa with green vegetables, Balkan cheese or tofu	31,-
ravioli with asparagus and sage butter	29,-
mirabelle plum dessert	15,-
ice cream (2 scoops) with fresh fruit and whipped cream	12,-